Thaichickengreencurry Recipes

THAI GREEN CURRY CHICKEN

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

THAI GREEN CURRY CHICKEN

Steps:

• To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.
• In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
• In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
• To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
• Preheat oven to 400 degrees F.
• Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl. Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.
• While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.